Butternut squash casserole

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

  • Prep:20 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 313
  • fat 9g
  • saturates 1g
  • carbs 46g
  • sugars 0g
  • fibre 5g
  • protein 7g
  • salt 0.47g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tbsp paprika
  • 225g sweet potatoes, cubed
  • 1 red pepper, deseeded and chopped
  • 1 butternut squash (about 550g/1lb 4oz), peeled and chopped
  • 400g can chopped tomatoes
  • 200ml red wine
  • 300ml vegetable stock
  • 75g bulghar wheat
  • 4 spoonfuls Greek yogurt
  • a little grated vegetarian cheddar cheese
MPU 2

Method

  1. In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

  2. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.

  3. Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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